Meat Recipe

Bring to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat the meat dry with paper towels.

Season both sides of the steak evenly with kosher salt and freshly ground black pepper.

In a small bowl combine olive oil, soy sauce, Worcestershire sauce, minced garlic, lemon juice (or vinegar) and chopped rosemary or thyme. Rub or brush the marinade over both sides of the steak. Let rest at room temperature for 15–30 minutes (or refrigerate up to 2 hours for a deeper flavor).

Preheat pan or grill

Heat a heavy skillet (cast iron preferred) or grill over high heat until very hot. If using a skillet, add a thin film (about 1 tsp) of neutral oil and heat until shimmering but not smoking.

Place the steak in the hot pan or on the grill. Cook without moving until a deep brown crust forms, about 3–5 minutes depending on thickness and desired doneness.

Flip the steak and cook the other side for 3–5 minutes. For a 1-inch steak aim for about 3–4 minutes per side for medium-rare, adjusting time for thicker cuts or preferred doneness. Use an instant-read thermometer if available: 125°F for rare, 130–135°F for medium-rare, 140–145°F for medium.

In the last 1–2 minutes of cooking, add 1 tablespoon butter to the pan and spoon the melted butter and any pan juices over the steak (basting) to enrich flavor.

Transfer the steak to a cutting board and let it rest for 5–10 minutes. Resting allows juices to redistribute and prevents them from running out when you slice.

Slice the steak against the grain into thin slices. Taste and finish with flaky sea salt and a sprinkle of chopped parsley if desired. Serve immediately.